Gelatin

Yulia Tutskaya, brand pastry chef of the Pinskiy & Co holding, shared the recipe with us.

Coffee soufflé with nut crumble is an exquisite dessert born from French culinary tradition. Its delicate texture and lightness resemble classic soufflé, while the rich coffee flavor combines with crunchy caramelized nuts, creating a harmony of softness and crunch. Strong coffee gives the dessert a deep aroma, and cream makes it velvety and rich. The nut crumble adds noble hints of almond, hazelnut, and cashew, enhancing the caramel flavor. This dessert will be the perfect ending to an elegant dinner, especially accompanied by a cup of hot coffee or tea.

Raspberry jam marmalade is a refined treat filled with the delicate taste of summer berries. Its roots trace back to European culinary traditions, where fruit jelly desserts are valued for their softness and natural sweetness. Seedless raspberry jam serves as the base, while gelatin gives it a tender texture akin to a melting piece of happiness. The light tartness of raspberries is balanced by the sweetness of sugar dusting, and starch makes each cube perfectly smooth. This marmalade can be served as a standalone dessert or used to decorate pastries. It not only delights the palate but also provides aesthetic pleasure with its rich ruby hue and velvety surface.

Recipe from the gastropub "Russian Pub", from chef Alexey Semenov.

No-bake cheesecake with raspberry jelly is a refined treat that combines airy cottage cheese mass and a bright berry accent. Its delicate texture and harmonious taste make it an ideal dessert for cozy tea times or festive events. The crumbly cookie base with butter adds a light crunch, while the cheese-sour cream layer envelops it in tenderness. The raspberry jelly top not only pleases the eye with its rich color but also adds a refreshing tartness that balances the dessert's sweetness. No-bake cheesecake is valued for its simplicity of preparation and the ability to enjoy its amazing flavor without hassle. European cuisine gifted this elegant dessert to the world, which easily adapts to individual preferences. Served chilled, it perfectly complements morning coffee or evening tea.

The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, pastries and cookies.

Recipe taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, pastries and cookies.

The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.

Airy cottage cheese casserole with berries is a delicate treat that captivates with its aroma and harmonious flavor combination. The origins of the casserole trace back to deep European and Russian traditions, where cottage cheese was valued for its nutrition and versatility. The light texture is achieved through carefully whipped egg whites, while the natural tartness of the berries adds freshness and sophistication to the dessert. This dish is perfect for a cozy home breakfast or an exquisite tea party. The casserole retains its softness and airiness, while the sweet berry sauce makes it even more appetizing. Serving it with powdered sugar adds a finishing touch, turning it into a true gastronomic delight. Simple to prepare yet delightful in taste — this recipe will become a favorite in every family.

No-bake pineapple cheesecake is a refined dessert with a delicate, airy texture and refreshing tropical flavor. This recipe combines a creamy base of cream cheese and whipped cream with the sweetness of pineapple puree and the lightness of a jelly layer. The cinnamon cookie crust adds a subtle spice to the dessert. The gelatin layer with pineapple juice makes the cheesecake not only beautiful but also extraordinarily refreshing. The dessert is perfect for summer evenings, celebrations, or entertaining guests. The origins of such cheesecakes trace back to European culinary traditions, where cold no-bake desserts became popular for their simplicity and elegance. Its lightness and delicate taste make this cheesecake a favorite among connoisseurs of refined sweets.

The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.

Recipe taken from the magazine "1000 tips for the cook.

The recipe is taken from the magazine "1000 Tips for the Cook.

The recipe was shared with us by the brand chef of the Central House of Writers restaurant, Fyodor Verin.

The recipe is taken from the magazine "1000 tips for the cook.